Place butterbeans in bottom of casserole dish. Layer beef and onion. Pour tomatoes over top. Cover with cheese. Make Mexican cornbread by package directions. Spread on top. Bake at 350° for 25 minutes until done and light brown.

Cook beef, onion and pepper until tender. Drain. Cook macaroni according to box direction. Drain. Mix well with meat mixture. Pour into 9x13x2 pan. Add tomato sauce. Cover with cheese. Bake at 350° until hot, bubbly and cheese has melted.

Happy New Year!

We are going to try something new this year. We are going to start out with a tribute to Marjorie Stroud of Double Springs who shops at Winston Farmers Co-op in Haleyville. She has sent in more recipes than anyone else. We have received enough to fill this page and probably enough to fill all the recipe pages for the year!

For the rest of the year, we are going to feature recipes from three counties determined by a random drawing of the counties that have Co-op stores. If you live in one of these counties or support the Co-op in one of these counties, please send us a recipe.

Make jello by directions. Stir in pineapple and partially cool. Mix pudding mix by directions. In a trifle bowl, layer as follows: cake, pineapple/jello mixture, pudding, marshmallows, pecans and whipped topping. Make as many layers as you can ending with whipped topping. Chill before serving.

Easy Apple Spice Cake

1 package spice cake mix
1/3 cup oil
3 eggs
1 can apple pie filling

Preheat over to 350°. Grease and flour a 9x13x2 pan. In bowl, combine cake mix, oil and eggs. Mix well. Stir in pie filling. Mix well. Pour into pan. Bake for 35-40 minutes or until done. Cool and frost with your favorite frosting.

Mix and bake cake by directions on box in a 9x13x2 greased, floured pan. Cool in pan. Mix milk and sugar. Heat until sugar dissolves. Let cool. Punch holes in cake and pour mixture in holes. Top with whipped topping and sprinkle with coconut. Cover and put in refrigerator and chill several hours. Serve from pan.